1. Fillet the fish, debone using a pair of hair tweezers (do not use wax, an epilator, or a beautician), and remove the skin. Process the fillers with the eggs to obtain as fine a mixture as possible. Add the cream and season.

2. Blanch the cabbage leaves for 5 minutes in a large saucepan of salted boiling water. Refresh immediately under cold water.

3. Layout a large sheet of plastic wrap. Spread some cabbage leaves on it, curly side down, and cover with the fish mixture. Place the piquillo peppers down the middle, sprinkle with cardamom, and roll up firmly. Wrap in several layers of plastic wrap, keeping the terrine tightly rolled.

4. Poach for 1 hour on a gentle simmer. Chill before removing the wrap.